In a large pot sauté the carrots, onions, and carrots in the olive oil for 7 to 10 minutes over medium low heat until fragrant and the onions are translucent. Add a sprinkle of salt and pepper to the vegetables as well.

Add in the vegan butter and cook until melted down. Sprinkle the ⅓ cup of flour over the veggies and mix with a spatula or spoon until the flour has absorbed the oil and vegan butter.

Start to slowly add the broth. Start by slowly adding ¼ cup (60ml) or less at a time. Pour in and then mix until the liquid has been absorbed by the flour. Repeat this up to 6 to 8 times until it forms a thick liquid. Then you can add he remaining broth in mix. If you need help with this step watch the youtube video.

Add the soy curls and parsley in. Bring to a boil over medium heat.

Meanwhile, prepare the dumpling dough. Add the flour, baking powder, and salt into a bowl. Mix together. Then add in the non-dairy milk and melted vegan butter. Gently, mix the dough with a spoon until it has formed a sticky dough. Do not over-mix just until it comes together and there is no more dry flour.

Scoop about 1 ½ to 2 tablespoons (about 30g) of the dough into the pot to make your dumplings. If too much broth has boiled out and the dumplings don't have enough depth to float add in more liquid. Once all the dough is scooped in cover with a vented lid and simmer over medium low heat for 15 minutes. Stirring occasionally to help the dumplings not clump.

The dumplings should be fluffy and look like a dry biscuit inside when you cut into them.

Allow the soup to cool off for 10 to 15 minutes before serving as it will be very hot. Taste and add any other seasonings accordingly. Enjoy.